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Posted: 1/1/2006 1:43:49 PM EDT
Seafood Gumbo
 Roux in initial stage.  Peanut Butter stage...or very close to it.  Final Stage...Chocalate or very close to it.  Ingredients.  This recipe makes two full pots....this is one of them cooking down the veggies.  Seafood=5 lbs shrimp, small bucket oysters, 1 lb crab meat.  Fresh baked french bread.  And the final product. I was too hungry to search for the extra items for the pic....including the spoon....  HAPPY NEW YEAR ARFCOM.  |
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Posted: 1/1/2006 1:48:01 PM EDT
[#1]
Damn Davey you is making me hungry!
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Posted: 1/1/2006 2:05:45 PM EDT
[#2]
Damn that looks tasty... hard to get a good gumbo in this area, barbeque yes, but no gumbo.
ETA: Where's the okra? |
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Posted: 1/1/2006 2:06:55 PM EDT
[#3]
Looks good!
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Posted: 1/1/2006 2:10:35 PM EDT
[#4]
I had that when I went to Key Largo, FLA. It was good............
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Posted: 1/1/2006 3:13:23 PM EDT
[#5]
No matter how hard I try, I can not make myself like okra. Too much slime. Im stuffed 
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Posted: 1/2/2006 2:34:46 AM EDT
[#6]
hehe, yea, it's pretty odd stuff. Proper gumbo has the consistency of snot.
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Posted: 1/2/2006 2:36:48 AM EDT
[#7]
looks nice, but I hate anything seafood....
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Posted: 1/2/2006 3:15:50 AM EDT
[#8]
I'm guessing but that looks like it cost about $100 to make. Am I close?
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Posted: 1/2/2006 3:42:43 AM EDT
[#9]
OH MAN!! post the recipie for that. The wife works nights and for the first time in our 14 year marriage I am the one on days. Home everynight at 1530. I feel her pain of making dinner every night for the kids now!!!
Always looking for something new to make.
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Posted: 1/2/2006 3:57:49 AM EDT
[#10]
How long did you cook the roux to get it to the "chocolate" stage?
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Posted: 1/2/2006 4:08:44 AM EDT
[#11]
I love seafood gumbo
The best gumbo I ever had was at R&O's; a shrimp and pizza joint in Metairie, LA. I wonder if that place is still there, post Katrina... |
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Posted: 1/2/2006 4:51:45 AM EDT
[#12]
First off you slowly add flour to the oil. It looks like you are working with cake batter. Also use a big cast iron skillet. Heats evenly and better. Also what the heck is the tomatos for? We don' put tomatos in a gumbo. Seafood looks good tho. Use real shrimp and boil the heads and shells and use the stock. Man I am making myself hungry early in the morning.
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Posted: 1/2/2006 4:24:06 PM EDT
[#13]
Man, just like anything else, everybody has their own style. Not only do I use all three cans of Tomatos but all the juice as well. I do normally like to include whole cleaned crabs, just didn't feel like cleaning them yesterday. Honestly, I know I can not duplicate real LA Gumbo, so I stick with my favorite recipe passed on from my father. Price to make: 80 bucks. Since I was using the non stick skillet as opposed to he big black iron mofo, the roux took a good 40 minutes....... plus I was being really careful so I could get it darker. Truthfully, it still could have used a few more minutes over heat. IM me if you really want the recipe |
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Posted: 1/2/2006 4:27:23 PM EDT
[#14]
Damn! That looks good!
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